Sons & Daughters
Fine dining restaurant · Nob Hill
708 Bush St, San Francisco, CA 94108
Highlights
Cozy Nob Hill gem, Sons & Daughters dazzles with a refined, seasonal tasting menu blending New Nordic flair and local California ingredients.
Cozy Nob Hill gem, Sons & Daughters dazzles with a refined, seasonal tasting menu blending New Nordic flair and local California ingredients.
"For an upscale (yet relaxed) tasting menu experience, Sons & Daughters is the obvious Nob Hill choice. The $295 prix fixe rotates and varies in the number of courses depending on the day’s ingredients. Dishes are heavily inspired by Nordic food, with courses like spot prawns with elderberries and halibut garnished with fermented root vegetables. You’ll find couples in jeans and tees, sitting beside friend groups draped in evening gowns and suits celebrating a birthday. Reservations can be tough to get, but if you’re lucky there are same-day bookings that open up. Access exclusive reservations with your sapphire reserve card" - julia chen 1, patrick wong, lani conway
"You’ll have to shell out $229 per person for a meal at Sons & Daughters, so know that access to their fireplace isn’t cheap. If you’re in the market for a Big Night Out or have a boundless corporate card, book a table, and rest assured that the night will be cozy as hell. The 14-course meal involves seasonally changing dishes like razor clams bundled up in daikon, roasted porcini financiers, and even butter that’s topped with salt from Ocean Beach. Access exclusive reservations with your sapphire reserve card" - julia chen 1, lani conway
"Located in California, this restaurant is noted for its rutabaga course, where the root is transformed into tender strands with a smoked pork fat sauce." - MICHELIN Guide
"Chef Harrison Cheney is a rising star in the California fine dining scene having recently been named Michelin Guide California’s 2023 Young Chef Award winner. Since joining the team at one-Michelin-starred Sons & Daughters, he’s sharpened the restaurant’s focus on New Nordic cuisine, drawing in part from his experience cooking at Gastrologik in Stockholm. The menu celebrates seasonal and local ingredients such as Gilfeather rutabaga grown in the North Bay and Half Moon Bay spot prawns. Then Cheney applies a Nordic ethos, resulting in elegant tasting menus that balance the bright flavors of preserved kumquat and green almonds with the delicate notes of a Maine scallop bathed in juniper syrup and brown butter." - Flora Tsapovsky, Eater Staff
"Seeking a champagne and caviar-filled night? Sons & Daughters in Nob Hill can help with that. The enigmatic fine dining restaurant is offering a $395 tasting menu (it’s 18 courses, so don’t be surprised when you start to lose count). It’s sure to be a two-and-a-half-hour-palooza of seasonal winter dishes, and you’ll also get a glass of bubbly and a dedicated caviar course. " - julia chen 1
